Eggless Tiramisu Charlotte
A beautiful and delectable dessert. Perfect for special occasions. The dessert just melts in your mouth and tastes divine.
Servings: 9 inch round cake
Ingredients
chocolate decoration
- 85 gram dark chocolate
- ½ tbsp butter unsalted
assembling tiramisu charlotte
- 50 gram dark chocolate
Instructions
chocolate decoration
- Melt butter and chocolate together using double boiler or in microwave with 30 secs spurts.
- Quickly spread a very thin layer of melted chocolate-butter mixture on the back of a clean baking sheet.
- Allow it set briefly in a freezer. Remove it when you can see a slight mark of your thumb.
- Using a bench scraper gently start removing chocolate from the sheet and it will automatically curl.
how to assemble tiramisu charlotte
- Remove the ring of the springform pan. Move the Tiramisu to the cake stand.
- Melt some chocolate using double boiler method or in microwave using 30 secs spurts.
- On the backside of savoiardis spread the melted chocolate with the help of a spatula or spoon. Quickly wrap them around the set Tiramisu.
- Tie around with a string/ ribbon. Top with some chocolate curls and unsweetened cocoa powder.
Notes
- Detailed Recipe: Eggless Tiramisu
- I kept the entire Eggless Tiramisu recipe and the process same but made few changes for the betterment of the product. Few of the changes are -
- I used unsalted butter.
- I used piping bags to pipe out the ladyfingers/ savoiardi.
- I whipped the cream at home.
- Since I used unsalted butter, I reduced the sugar used in assembling to 1/3 cup (as in original recipe).
- I used a springform pan to set the dessert.
- I made 2 batches of Savoiardi to have extra to wrap-around the Triamisu.